Mondongo & Coliflor occupation deux maisons centenaires du quartier de Parque Chacabuco

Après avoir connu ce quartier à travers les adresses installs qui se rattachent à l'histoire de Buenos Aires, on trouve ce genre d'expansion pleasant cuando elle prend elle aussi une nouvelle physionomie: cette fois, elle non seulement remplit le restaurant, mais s'inscrit dans une deuxième maison, plus en face, à l'angle de la rue. Je vais strolling in Parque Chacabuco pour Y On the occasion of my visit, I went through this proposal grown: kitchen visible, wood-fired pizza and the plainly argentine food served in a warm atmosphere.

L'expansion d'une table consolidatee

Mondongo & Coliflor was born in 2022 in an old corner of Parque Chacabuco through Eduardo Massa Alcántara and Quique Yafuso. As years went by, the bet paid off, and when the property opposite became available, the owners decided to expand into it. This January, along with their partners José, Javier and Guillermo, they opened a second space in another centennial house at the same intersection.

The new address retains the spirit of the original: a cozy dining room, a bread basket arriving at the table and a kitchen that the diner can see from the seats. Johnatan Dávila heads the kitchen and Jorge Hernández runs the wood-fired pizza kitchen. Both stations are in view, so the preparation becomes part of the meal experience rather than remaining hidden behind a door.

The menu starts with traditional porteño flavors and broadens the repertoire without leaving its essence. Among the starters, the brie cheese baked over the fire in an iron casserole comes with roasted vegetables, pesto and cashew garapiñada. Ravioli stuffed with smoked provolone and mushrooms is served with béchamel sauce, butter and Parmesan shavings.

• Brie au feu en casserole de fer, légumes rôtis, pesto et garapiñada de noix de cajou.
• Raviolis à la provolone fumé et aux champignons, sauce béchamel, beurre et copeaux de parmesan.
• Hachette de rôti, légumes rôtis, maïs frit et chapelure croustillante.
• Gâteau moelleux au chocolat, sel marin, crème sans sucre et orange en compote.

The most substantial plate is the hachita de asado: a large and tender piece of meat served with roasted vegetables, fried corn and crispy bread crumbs. To finish, the moist chocolate cake with sea salt, sugar-free cream and orange compote completes the proposal with a direct cuisine, without excessive elaboration.

“Los dos locales funcionan en Parque Chacabuco, en esquinas enfrentadas. El estilo es el del bodegón porteño actualizado: porciones generosas, ambiente sin pretensiones y servicio atento.”Eduardo Massa Alcántara y Quique Yafuso

The second local does not seek to impose a different concept on the neighborhood: it extends the same idea into another room of the same block. Two locations face each other, forming a corner that can be visited as a single outing, although each one maintains its own rhythm. The atmosphere is that of a bistrot with modern touches, generous portions, attentive service and no excessive pretension.